300 grams leftover Christmas pudding
⅓ cup whisky, brandy or rum
½ teaspoon ground cinnamon
finely grated zest 1 orange
1 litre good-quality vanilla bean ice cream
⅓ cup lightly toasted sliced almonds
Equipment: 1.5 litre-capacity freezer-safe container.
Crumble the pudding into a bowl and add the whisky, cinnamon and orange zest. Stir to combine and leave to soak for 20 minutes. Meanwhile, remove the ice cream from the freezer to soften.
Transfer the ice cream to the container. Drop big blobs of the pudding into the ice cream and swirl through half of the almonds. Smooth the top slightly, sprinkle with the remaining almonds and re-freeze for at least 2 hours.